I am definitely in the full throes of Spring Fever. I find myself staring out the window at work and wanting to go outside and play. Thank goodness for overcast days or I’d never get anything done at work.
And, nothing says spring to me like beautiful fresh eggs. I am fortunate enough to have a colleague at work who brings us fresh eggs from her father’s farm. They are amazing – dark, rich yellow yolks – and so delicious.
I recently celebrated my most recent dozen eggs by making a frittata with green onions, spinach tomatoes and feta. It was full of great spring flavor and it made 4 servings so I had breakfast all week.
Spring Fever Frittata
1 tbsp olive oil
1 clove garlic, peeled and chopped
1/2 bunch green onions, cleaned and chopped
1/2 pound spinach, rinsed and chopped
2 tomatoes, chopped and seeded
6 eggs, lightly scrambled
salt and pepper
Preheat the broiler.
Heat olive oil in skillet. Add onion and garlic and saute for a minute. Add spinach and allow it to wilt. Add tomatoes and saute for a few minutes.
Season the scrambled eggs. Add the eggs to the skillet and distribute evenly in the pan. Let the eggs cook (don’t stir) until they begin to set. Add the feta and place the pan under the broiler to finish cooking. (Watch it. Don’t let it get as “crispy” on top as mine did.)